Pomegranate Glazed Chicken Kebabs – 7sp

This recipe was featured in my ‘Gadget Special’ in the November Issue of Weight Watchers magazine (page 73) . It’s a lovely fresh dish which can be made in a griddle/table top grill if you have one. If not you can just pop it under the grill in your oven.


The pomegranate and sumac give the chicken a lovely different flavour. I’ve added a couple of extras to the recipe here to beef it up and make it even more filling. I’ve also suggested a few changes you could make to make it a little cheaper (saffron is rather expensive, but very worth it!).

I also made a vegetable kebab with the mixture (as you can see in the picture) – its exactly the same but with mushrooms, peppers and onions – delightful.

Pomegranate Glazed Chicken Kebabs 

Serves 4 = 7sp per person (flex)


2 x 165g chicken breasts, cubed

2 tsp olive oil

2 tbsp pomegranate molasses

1 tsp sumac

Good pinch of crushed chillies

1 red onion, cut into squares

2 peppers, deseeded and cut into squares

For the cous cous

1 red onion, finely sliced

1 tsp ground cinnamon

200g cous cous, dried

Pinch of saffron (optional as its expensive, if you don’t want to use saffron, use ¼ tsp of cumin instead)

350ml hot chicken stock (made with ½ stock cube)

Zest and juice of 1 lemon

Small tub of pomegranate seeds (optional)

Handful of fresh mint leaves, roughly chopped

Handful of fresh parsley leaves, roughly chopped (if you don’t like parsley you could replace this with fresh coriander)


Begin by making the marinade. Whisk together the oil, molasses, sumac and crushed chillies and season well.

Put the chicken pieces in a large bowl and coat with the marinade. Cover in clingfilm and leave to marinate in the fridge for 2 hours (or however long you have, I’ve made these a few times and sometimes only left them for 10 minutes).

Next, spray a large frying pan with 1kal and fry the onion with the cinnamon on a medium heat for 10-15 minutes until nice and soft.

Put the cous cous in a large bowl.  Make up the stock, add the saffron (or cumin), stir and leave for 30 seconds. Then add to the cous cous. Cover the bowl with a plate and leave for 10 minutes until the stock has been fully absorbed. Add the onions, lemon zest and juice, herbs and pomegranate seeds. Season to taste.

Next, soak four large (or 8 small) skewers in water to stop them burning. Then start to thread the chicken, pepper and onion onto the skewers and pop them onto a baking tray spraying with 1kal. Pop until a hot grill for 18-25, turning regularly until cooked all the way through.

Once cooked serve with the cous cous and a handful of salad leaves.


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